Mexican salsa verde usually is made with tomatillos, not green tomatoes. (Tomatillos are in the same family as green tomatoes, but more closely related to the gooseberry.) But this version is a beautiful...
Author: Martha Rose Shulman
Pickles are Jewish deli staples, but you can make them yourself. It's kind of a project, but how cool is it to be able to say, "I made those pickles." These pickles will keep well for up to a week in the...
Author: Mark Bittman
A food processor transforms a great Middle Eastern spinach dish into a spread. In the traditional dish the spinach is topped with the garlicky yogurt. Here everything is blended together.
Author: Martha Rose Shulman
Author: Pierre Franey
Author: Craig Claiborne And Pierre Franey
Author: Jonathan Reynolds
Author: Molly O'Neill
Author: Craig Claiborne And Pierre Franey
Author: Julia Moskin
Author: Amanda Hesser
The French word "confit" usually refers to food that is slowly cooked in some kind of fat. Originally, confit was a method used for preserving meat, typically duck, goose or pork. When stored and cooled...
Author: David Tanis
Author: Marian Burros
Author: Marian Burros